Monday, March 4, 2013
Vegetable Swiss Omelet - Jubilee Cooking
Vegetable cooking spray
1/3 cup finely chopped zucchini
1/4 cup chopped green onion
1/4 cup chopped tomatoes
Dash of pepper
4 eggs, separated
2 tablespoons water
1/4 teaspoon dried whole basil (optional)
1/4 teaspoon celery salt
1/8 teaspoon pepper
1/4 cup (1 ounce) shredded Swiss cheese
Coat skillet with spray; place over medium heat until hot. Add zucchini, onion, and tomato. Saute 2-3 minutes until just tender. Stir in pepper and remove vegetables from skillet. Set aside and keep warm. Wipe out skillet with paper towel.
Beat egg whites (at room temperature) until stiff peaks form; set aside. Combine yolks, rest of ingredients (except cheese) and beat until thick and lemon colored. Gently fold egg whites into yolk mix. Coat skillet with spray; place over medium heat until hot enough to sizzle a drop of water.
Spread half egg mixture in skillet. Cover, reduce heat to low and cook 4-5 minutes or until omelet is puffed and bottom is brown. Spoon half of zucchini mixture over 1/2 omelet, sprinkle half cheese mixture on omelet. Loosen and fold omelet in half.
Repeat and make second omelet.
Makes 2 servings.